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featured chocolate chip biscotti

Chocolate Chip Biscotti

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 16 people
Calories: 142kcal
Prepare the perfect treat to have for breakfast with this Chocolate Chip Biscotti recipe. You can use simple ingredients to make a treat that goes great with your morning cup of coffee or tea.
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Ingredients

  • 1 cup all-purpose flour 120 grams
  • ½ cup almond flour 48 grams
  • 1 teaspoon baking powder 4 grams
  • ¼ cup unsalted butter 57 grams, room temperature (½ stick)
  • ½ cup granulated sugar 100 grams
  • 2 large eggs 100 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • ¼ teaspoon almond extract 1 gram, optional
  • ¼ cup sliced almonds 22 grams
  • ¼ cup mini chocolate chips 44 grams

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • In a small bowl, combine the all-purpose flour, almond flour, and baking powder. Set aside.
    1 cup all-purpose flour, ½ cup almond flour, 1 teaspoon baking powder
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
    ¼ cup unsalted butter, ½ cup granulated sugar
  • Add the eggs, vanilla extract, and almond extract, if using. Mix on low speed, just until combined.
    2 large eggs, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
  • With the mixer on low speed, add the dry ingredients into the wet ingredients slowly. When all of the dry ingredients have been incorporated, add the sliced almonds and chocolate chips. Mix just until they are evenly distributed, about 15 seconds.
    ¼ cup sliced almonds, ¼ cup mini chocolate chips
  • Shape the dough into two logs that are about 2 inches wide, ¾ of an inch tall, and 8 inches long.
  • Bake the biscotti logs for 20-25 minutes, or until they are set and beginning to brown on the edges.
  • Slice each biscotti log into 8 equal pieces and lay the pieces cut side up on the baking sheet. Be careful-- they’re hot!
  • Bake the biscotti for an additional 20-25 minutes, or until they are firm and dry. Allow the biscotti to cool fully before transferring them to an airtight container.

Notes

  • Use a large bread knife to slice into the biscotti, making it easier on yourself to create the perfect shape for each piece.
  • Add extra chocolate chips if you love the chocolate flavor added to the biscotti.
  • Be sure to let your Chocolate Chip Biscotti cool down completely before you store the sweet treat in a container.
Storage: Store chocolate chip biscotti in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 1 month.

Nutrition

Serving: 1biscotti | Calories: 142kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 37mg | Potassium: 45mg | Fiber: 1g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg